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INGREDIENTS

• 500 grams cooked fettuccine
• 1 tablespoon unsalted Maven butter
• 1 pc onion, chopped fine
• ½ cup mushrooms of choice
• ¾ cup heavy cream
• ¼ cup water (or reserved pasta water)
• Freshly ground black pepper
• Kosher salt
• 1 tablespoon chopped fresh parsley
• 12 slices Artysan Serrano Ham Reserva

PROCEDURE

1. In a large deep skillet, melt the butter over medium heat.
2. Add the onion and cook, stirring occasionally, until tender, around 3 minutes.
3. Add in the mushrooms and sauté for 1 minute.
4. Add the cream and bring to a simmer. Add the pasta and ¼ cup of  water, and cook, stirring until the pasta is coated with a light creamy sauce.
5. Season lightly with salt and pepper and stir in the parsley.
6. Off the heat, gently fold in the Serrano ham reserva. 
7. Serve the pasta in plates. Garnish with your desired fresh herbs.

INGREDIENTS

• ½ pc white onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup  Cream cheese
• ½ cup Maven Butter, unsalted, softened to room temperature
• 1 tablespoon Extra Virgin Olive Oil
• Salt and pepper to taste
• 1 can Polanco Caviar
• 12 pcs toasted French baguettes
• 12 slices smoked salmon
• Desired fresh garnish

PROCEDURE

1. Sauté the onions and garlic in olive oil until soft. Remove from the heat and set aside.
2. Beat the cream cheese until smooth. Add the butter, then mix well.
3. Incorporate the sautéed onions and garlic. Season with salt and pepper.
4. Spread the cream mixture over the toasted baguettes. 
5. Top with the caviar and salmon slices. Garnish with  your chosen fresh vegetables or herbs.

INGREDIENTS

• ½ pc white onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup Cream cheese
• ½ cup Maven Butter, unsalted, softened to room temperature
• 1 tablespoon Extra Virgin Olive Oil
• Salt and pepper to taste
• 1 can Polanco Caviar

Accompaniment of choice like potato crisps or crackers and assorted mesclun leaves.

PROCEDURE

1. Sauté the onions and garlic in olive oil until soft. Remove from the heat and set aside.
2. Beat the cream cheese until smooth. Add the butter, then mix well. Incorporate the sautéed onions and garlic.
3. Season with salt and pepper. 
4. Plate caviar with the cream mixture with your desired accompaniment.

INGREDIENTS

FOR THE SUKIYAKI BROTH:

• 2 tablespoons sake
• ¼ cup mirin
• 1 tablespoon brown sugar
• ¼ cup soy sauce
• 2 cups dashi stock (mushroom soaking liquid, or chicken stock)

TO PREPARE THE SUKIYAKI:

• 250 grams Kurobuta Pork Sukiyaki Cut
• ½ block firm tofu (sliced into ½ inch thick slices)
• 5  shiitake mushrooms
• 1 package enoki mushrooms, trimmed
• 1/2 pc napa cabbage (cut into quarters)
• 2 pcs bokchoy (cut in half)
• 1 bundle dried mung bean vermicelli noodles
• 1 pc carrot (Sliced)

OTHER GARNISH

• 2 cups steamed rice
• 2 eggs(pasteurized, optional
• 2 scallions (sliced thin)

PROCEDURES

1. Mix and heat up the broth ingredients in a large pot. 
2. Add in the pork and your desired vegetable garnish into the pot. 
3. Remove the items from the pot once fully cooked.  Add eggs if desired.
4. Enjoy your sukiyaki with some rice and scallions on top.

INGREDIENTS

• 500 grams cooked fettuccine
• 1 tablespoon unsalted Maven butter
• 1 small leek, white and tender green parts, thinly sliced (about 1 cup)
• ¾ cup heavy cream
• ¼ cup water (or reserved pasta water)
• Freshly ground black pepper
• Kosher salt
• 1 tablespoon chopped fresh parsley
• 1 ½ teaspoons chopped chives
• 8 slices smoked salmon
• 4 teaspoons Polanco Caviar 
• ½ teaspoon finely grated lemon zest

PROCEDURE

1. In a large deep skillet, melt the butter over medium heat.
2. Add the leek and cook, stirring occasionally, until tender, 5 to 7 minutes.
3. Add the cream and bring to a simmer.
4. Add the pasta and ¼ cup of  water, and cook, stirring until the pasta is coated with a light creamy sauce. Season lightly with salt and pepper and stir in the parsley and chives.
5. Off the heat, gently fold in the smoked salmon and half of the caviar. Add the lemon zest and some water if necessary to loosen the sauce. 
6. Serve the pasta in bowls and top with the remaining salmon caviar and chives.